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Monday, July 1, 2013

Happy July everyone! I'm helping bring in the week of 4th of July with a gluten free vegetarian recipe that's great not only any night of the week, but also at any 4th of July cookout. The best part is that it is ridiculously easy and can be made in under 20 minutes. Sometimes I love making simple recipes that highlight one ingredient or aspect. The thing I love about this salad is that it highlight's fresh vegetables. In this recipe I feature tons of bell peppers and carrot that I had in my fridge, but you can also customize it whatever way you want! You could easily add squash, mushrooms, or any of your other favorite vegetables to make this recipe your own.

This week I'm collaborating with several other bloggers to bring you #WeekdaySupper. If you haven't heard of it before, Weekday Supper recipes are meant for those who have little time to prepare a meal on a weekday evening but still want to bring a home cooked meal to friends and family. Here's the rest of this week's supper group, with the days their posts will go live!

Steps
In a medium pot, fill with 4 cups of water, and bring it to a boil. Once the water is boiling, add the dry pasta and let it boil uncovered for 2 minutes. After the 2 minutes, cover the pasta and remove it from the heat. Let the past cook for 10 minutes.

While the pasta cooks, dice the peppers and carrots into small cubes, and add to a medium bowl.

After the pasta has cooked, drain it and rinse under cool water until the pasta has cooled. Add it to the bowl with the vegetables. Pour in the remaining ingredients, and toss the salad to evenly coat the pasta in the seasoning. Serve and enjoy!